Salmon Nicoise Salad With Olive Vinaigrette

Here's a healthy salmon recipe we've grown to really love. This is our take on the classic Nicoise salad originating from Nice, France, which is traditionally served with hard boiled eggs or tuna, but we've substituted with salmon. This isn't a "composed" salad with individual ingredients  purposefully arranged, no sir! It's roughly chopped for big hits of bright flavor and tossed together in a nice vinaigrette. Now is the time to use your best olive oil. Our salmon brings a clean finish to each bite since we have so carefully handled our fish out of the Pacific Ocean.  Some of us are low carb, so we served the potatoes on the side, but in the recipe it calls for the potatoes to be mixed in, both delicious options. Give it a try! You won't regret it. 

For dressing:

20 pitted Kalamata olives, finely chopped

2 tblsp finely chopped shallot

2 tsp finely chopped garlic

2 tsp anchovy paste or mashed anchovies (rinsed and patted dry)

6 tblsp red wine vinegar

1/2 c extra-virgin olive oil

4 tblsp finely chopped basil

For salad:

3/4 lb Yukon Gold or boiling potatoes

approximately 1-1 & 1/2 lb salmon

3/4 lb green beans (fresh or frozen)

1 c cherry tomatoes, halved

2 oz arugula

2 hard-boiled eggs, quartered

handful of basil leaves

Whisk together dressing ingredients in a bowl or container.

Quarter the potatoes and put them in a pot with salted water to cover.  Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 12 to 15 minutes.

While potatoes cook, season salmon with salt and pepper and grill for 8 to 10 minutes or roast 15 minutes for individual pieces or 30 min for whole fillet until done.  Cool and break into flakes.

Transfer potatoes to a bowl, and cook the beans in the potato water and cook, uncovered, for 4 to 5 minutes or till tender-crisp.  Drain and transfer to the bowl with the potatoes.  Toss both beans and potatoes with some of the dressing. 

Either mound ingredients on a platter or individual plates starting with a bed of arugula.  Pour remaining dressing over all and serve.

Serves 4-5.

Recipe courtesy of Jo Monson